別立ての方が簡単！？ロールケーキの作り方/Swiss Roll Cake recipe

別立ての方が簡単！？ロールケーキの作り方/Swiss Roll Cake recipe

hello! It’s sugar. I’m going to make a silky roll cake today ♪ I recommend it so I want you to make it and feel it! Let’s start with the basic dough making . Divide the egg into egg white and yolk, break the egg yolk and add white sesame oil. If you don’t have white sesame oil, you can use salad oil. It’s a good idea to remove the sesame oil. Add lemon juice and whisk. Add acid and it won’t become sour? You may be worried, but there is no problem because the acidity will fly during the baking process. When the whole is bubbling, add the white sugar in several batches . It will look like this in about 10 minutes. Part of the meringue Combine with the remaining meringue and gently lift from the bottom of the bowl to match . It is recommended to use an oven sheet that can be used repeatedly to prevent wrinkles. Move the dough to the four corners and level it . Lightly drop and remove excess air bubbles, then bake in a preheated oven. After baking, lightly remove the top plate to remove air bubbles. Let it rest so that it does not dry. Fresh cream while the dough is resting . Add vanilla paste and white sugar to ice water . You can use vanilla essence instead of vanilla paste as you like . Cut the dough diagonally. Make a light cut on the front side to prevent the dough from cracking. Squeeze the cream appropriately and arrange it so that the beginning of the roll is thick and the end of the roll is thin. When rolling, it is easier to roll if you use a non-slip material such as a silicon mat. After rolling the dough , wrap it in a wrap and let it rest in the oven for about half a day . I used fine white sugar because I wanted to finish it. I’m satisfied with the moist finish as I imagined. It ‘s an easy-to-make sweet, so please try it ☆

◆別立ての方が簡単！？ロールケーキの作り方
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こんばんは！
久々になってしまいすみません💦
本日はリピートしたくるなるような極上のロールケーキを別立てで作ります。
ロールケーキを巻きときに割れてしまうなどのお声もあり簡単に割れないロールケーキにしてみました！

■ロールケーキ生地
・180℃　18～20分
卵黄…68g　　　　　　　　　
白ゴマ油…20ml
牛乳…30ml
薄力粉…50g
　　　　　
卵白…132g　
レモン汁…5ml
上白糖…75g

①卵を卵黄と卵白に分ける

②卵黄に白ゴマ油、牛乳、薄力粉を合わせる。

③卵白を泡立て全体が泡立ったたらレモン汁を加え泡立てる

④卵白に上白糖を3回に分けて加えメレンゲを作る
※角が立つまでしっかり立てる

⑤メレンゲの一部と卵黄を合わせる

⑥上記と残りのメレンゲと合わせ天板に生地を流し込み平らにならし軽く叩き余分な気泡を抜く

⑦180℃に予熱しておいたオーブンで焼き上げる

⑧焼き上がり後は天板を叩き気泡を抜きタオルをかぶせ乾燥を防ぐ

■生クリーム
生クリーム35％…200ml　　　　　
上白糖…12g
バニラペースト 　　

①ボウルに材料をすべて入れ氷水にあてながら硬めに泡立てる

※泡立てすぎてボソボソにならないように注意
ボソボソになってしまった場合は生クリームを少し足せば解消できます

■組み立て

①生地が冷めたら生地を火繰り返し生地を斜めにカットし巻き始めの部分に軽く切れ目を入れる

②立てたクリームを広げ生地を丸め乾燥しないようにラップで覆い半日ほど休ませ完成

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・Swiss Roll Cake recipe
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■ Roll cake dough
・180℃ 20min　　　
68g…egg yolk
20ml…White sesame oil
30ml…milk
50g…Flour

132g…Egg white
5ml…lemon juice
75g…White sugar

① Divide the egg into egg yolk and egg white

② Mix white sesame oil, milk and flour with egg yolk.

③ Whisk egg white When the whole is frothed, add lemon juice and whisk.

④ Add white sugar to egg white in 3 portions to make merengue.
* Stand firmly until the corner stands

⑤ Match a part of merengue with egg yolk

⑥ Pour the dough into the top plate with the above and the rest of the merengue, flatten it and tap it lightly to remove excess air bubbles.

⑦ Bake in an oven preheated to 180 ℃

⑧ After baking, tap the top plate to remove air bubbles and cover with a towel to prevent drying.

■ Fresh cream
200ml…heavy cream
12g…White sugar
Vanilla paste

① Put all the ingredients in a bowl and whisk while immersing in ice water.

* Be careful not to foam too much and get messy.
If it gets messy, you can get rid of it by adding a little fresh cream.

■ Assembly
① When the dough has cooled, repeat the heat of the dough, cut the dough diagonally, and make a light cut at the beginning of winding.

② Spread the standing cream, roll the dough, cover it with wrap so that it does not dry, and let it rest for about half a day to complete.

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【おススメ音フェチスイーツCooking】

0:00　オープニング
0:13　生地作り
3:59　クリーム
4:43　組み立て